Bouillabaisse Soup
Ingredients
- Ingredients
- 1 ½ kilograms mixed Fish (mussels, shrimp)
- 1 ½ kilograms mixed Shellfish (mussels, shrimp)
- 250 grams Tomatoes
- 1 generous pinch Saffron
- 1 onion
- 2 garlic cloves
- 1 Fennel bulb
- 1 stalk Leeks
- 1 stalk Celery
- 5 Tbsps olive oil
- 1 Herb bouquet
- ½ Orange (organic)
- 2 Tbsps freshly chopped parsley
- 1 Tbsp Tomato paste
- peppers
- salt
- 1 Baguette
Preparation steps
Boil fish and shellfish in about 1 liter (approximately 4 cups) of water for about 30 minutes. Pour stock through a sieve. Remove bones and shells from fish and shellfish cut into bite-sized pieces.
Blanch tomatoes for a few seconds, shock in ice water, peel, quarter, core and dice flesh. Soak saffron in 3-4 tablespoons of water. Peel and mince onion and garlic. Rinse vegetables, trim and dice.
Heat olive oil in a pan. Add onions and fennel, then add leek and celery. When vegetables begin to soften, add tomatoes, garlic, herb bouquet, saffron water, tomato paste, orange zest and fish stock. Season with salt and pepper and simmer over low heat for about 30 minutes. When 10 minutes of cooking time remains, add fish and shellfish and cook 4-5 minutes more. Season with salt and serve with a baguette.
